Corn Salad


1 bag frozen corn
1/2 cup tomato, chopped
1/4 red onion, chopped
1/4 cup cilantro, chopped
2 tbs red wine vinegar
salt and pepper, to taste


  1. Defrost the corn by either letting it sit in a bowl for a few hours, microwaving in a microwave safe bowl, uncovered, for 4-5 minutes or steaming it on stovetop.
  2. Combine the tomato and onion.
  3. Add the vinegar, and toss to coat
  4. Sprinkle salt and pepper and add cilantro
  5. Toss lightly again
  6. Refrigerate for at least 1 hour

*Can be made a day in advance. Cover in refrigerator overnight.

Serves 6
Calories: 13
5g protein, 2g carbs, 1g fat